Skip to main content

The FDA is warning consumers of the risk of methanol contamination in certain hand sanitizers. Learn more (English and Spanish).

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Summer tomato and corn salad with basil

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.

Ingredients

1 large ear local yellow or yellow-and-white corn

3 ripe medium tomatoes

1/2 red bell pepper, finely chopped

1/3 cup thinly sliced green onions, green and white parts

1/3 cup finely chopped sweet onion

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon mustard powder

Freshly ground pepper

4 to 5 large basil leaves

1 tablespoon chopped fresh mint, optional

Directions

  • Shuck corn and steam for 3 minutes.
  • When corn is cool enough to handle, cut the kernels off ear and place them in a mixing bowl.
  • Halve tomatoes vertically, and cut one half into 4 wedges for garnish.
  • Remove seeds from remaining tomatoes.
  • Chop tomatoes and add to corn.
  • Add red pepper, green onions and sweet onion.
  • In a small bowl, whisk lime juice with salt, mustard powder, and 4 or 5 grinds of pepper until salt dissolves.
  • Pour dressing over salad and toss gently with fork to combine. At this point, salad can sit for up to 15 minutes.
  • Just before serving, stack basil leaves, then cut crosswise into thin strips and add to the salad. Add mint, if using.
  • Toss to combine herbs with salad. Garnish with tomato wedges. Serve immediately.

Nutrition information

Serving size: 1 cup. Amount per serving: 45 calories, less than 1g total fat (0g saturated fat), 10g carbohydrates, 2g protein, 2g dietary fiber, 242mg sodium.

Source: American Institute for Cancer Research

Related stories